Peach and Escarole Salad

Ingredients

• 1 small head endive cut into 1-inch ribbons
• 4 ounces goat cheese crumbled
• 6 servings salt and ground pepper black to taste
• 1 teaspoon mayonnaise 
• 2 tablespoons olive oil 
• 1  peaches sliced
• 1 tablespoon rice vinegar 
• 1 tablespoon sherry vinegar 
• 0.5 cup walnuts toasted

Equipment

• bowl
• whisk

Directions

1. Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.
2. Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.